Acorn Squash Stuffed with Applesauce and Raisins

This is so easy, you don’t really need a recipe, just an explanation. To make this, cut acorn squash in half and scoop out the seeds. Fill the cavities with applesauce and raisins and sprinkle over some cinnamon. If you like, you can drizzle over some honey. Roast the acorn squash until tender. Done.

This is most charming when made with really tiny acorn squash, so that each person gets a half acorn squash.

Carrots: Tzimmes or Roasted Butternut Squash and Carrots or Einat Admony’s Carrot Salad (instead of following the directions for cooking the carrots, microwave them and then toss them while still warm with the spices, one minced clove garlic, the olive oil and a big squoosh of ketchup instead of the vinegar and tomato paste).

I just made some again this morning. A tip: make sure that the raisins are covered by the applesauce or they will burn (see acorn squash half on the right side).

I did something a little different when I made it this morning: I sprinkled the inside of the squash with a little cinnamon and also added a teeny-tiny drop of vanilla–we will see if that makes any difference in taste! I think it smelled a little vanilla-ish when I pulled it from the oven.

That was so sweet of you to pop by and check on me, Laura! Thank you and Shana Tova to you and yours! I can only imagine the spread you put out! I would have devoured these! Applesauce and raisins are a perfect stuffing for squash! xo